Salsa Ninety Nine (Mild)

A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

INGREDIENTS (for 8 servings):

24 pounds tomatoes

1 (12 ounce) can tomato paste

1/2 bunch cilantro

16 jalapeno chile peppers

2 medium heads garlic

6 large green bell peppers, chopped

6 large onions, chopped

9 tablespoons salt

1 cup distilled white vinegar

1/2 cup brown sugar

3/4 cup cornstarch

1/2 cup water

PREPARATION:

Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes

In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.

In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.

Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.